Directions

Prepping the tofu: Cut the tofu into 1-inch slices. In a wok, heat 2 tablespoons of canola oil. Pan-fry the pieces of tofu on both sides until golden. The tofu should have a nice fried outer crust with a moist interior. Transfer the tofu onto paper towels. Once the tofu pieces are cool enough to handle, cut the slices in quarters. Set aside.

Assembly time:

In the same wok, add the rest of the oil. Once it's hot, add the garlic. As the garlic becomes slightly golden, add the leeks. Sauté for 2 minutes, then add the celery and wood ear mushrooms. Cook for 2-3 minutes until shiny, then add honey, hoisin sauce, chili garlic sauce and soy sauce. Stir-fry for about 2-3 minutes until the tofu turns brown. Add the yellow onions at the last minute and toss well for 2 minutes.

Tips

You could use other vegetables such that require little cooking time so they remain crisp and have a bright color, as sugar snap peas or red bell peppers.

You can find wood ear mushrooms in most Asian stores in California. They're grown locally in Half Moon Bay (CA) and they're sold in 6-ounce packages. They're flavorless but they give an interesting, chewy texture to the dish.